Friday, April 13, 2012

No Bake Fudgy Nut Squares

This is a recipe I copied from the jelly roll pan cookbook my mom brought down at Christmas time. I made it for our FPU class and everyone liked it. Since it is warm here in TX already, this started to get soft, just on a 1/2 drive to the church. Keep these bars in the refrigerator until just a few minutes before you need them.
No Bake Fudgy Nut Squares
Jelly Roll Pan cookbook

1 c butter, divided
1 c semi sweet chocolate chips, divided
1 3/4 c graham cracker crumbs
1 c sweetened flaked coconut
1/2 c chopped pecans
1 8 oz pkg cream cheese, softened
1/2 c sugar
1 t vanilla

In a medium saucepan over low heat, melt 3/4 c butter and 1/2 c chocolate chip.  Stir until smooth.  Add cracker crumbs, coconut and pecans, stirring until blended.  Press mixture into bottom of an ungreased 10 x 15 jelly roll pan.  Refrigerate crust for 30 minutes or until firm.

In a small mixing bowl, beat cream cheese on medium speed until smooth.  Add sugar and vanilla; beat until well blended.  Spread mixture over crust.  Refrigerate for 30 minutes or until firm.

In a small microwave safe bowl, combine remaining 1/4 c butter and 1/2 c chocolate chips.  Microwave until melted an smooth, stirring every 30 seconds.  Spread mixture over cream cheese layer.  Refrigerate until firm.  Cut into squares to serve.  (Keep in cool place)

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